Potato Egg Fritters (Bajji) with Instant Chilli Tomato Sauce
Roadside hot fritters are sometimes hard to resist. Let’s recreate a recipe at home.
The Recipe Intro has more pictures , more information as well as Recipe Video. Don’t forget to check it out.
Ingredients:
| Potatoes | 3 large | |
| Hard boiled eggs | 5 | |
| Chickpeas flour (besan) | 1 1/4 cup | |
| Water | 3/4 cup | |
| Salt | 1/2 tsp | |
| Cumin powder | 1/2 tsp | |
| Chilli powder | 1/2 tsp r | |
| Coriander powder | 1/2 tsp | |
| Black pepper powder | 1/4 tsp | |
| Chilli flakes , for sprinkling | 1-2 tsp | |
| Dried herbs ( coriander ), for sprinkling | 1-2 tsp | |
| Garlic powder, for sprinkling | 1 tsp ( plus a little for final sprinkle) | |
| Oil for shallow frying ( approximately 1 cup ) | As required |
Instant Chilli Tomato Sauce:
| red onion | 1 small | |
| tomato | 1 large | |
| fresh red chilli | 1 long | |
| Garlic | 1 large clove | |
| Kashmiri chilli powder | 1/2 tsp | |
| Coriander leaves | 2 Tbsp | |
| Vinegar | 1 Tbsp | |
| Olive oil | 1 Tbsp | |
| Salt (to taste) | As needed |
Method:
- Peel the potatoes. Slice as thinly and evenly as possible.
- Soak the potatoes in cold water for a while (see notes).
- Slice the peeled, boiled potatoes into even slices, lengthways.
- Drain the water and microwave the potatoes or steam them for 2-3 minutes. This is to ensure the potatoes get cooked properly. Sometimes, if you fry them without this step, you end up biting into a raw potato.
- Prepare the batter: Add water to the chickpeas flour along with cumin, chilli powder, and coriander powder and salt. Whisk well, till you get a thick batter with no lumps.
- Place one slice of egg between two slices of potato. Make sure the slices are of similar size.
- Prepare all the ‘potato sandwiches’ till all the slices are used up. Place on a tray with parchment lining.
- Sprinkle all over the top with chilli flakes, garlic powder, and dried herbs. Rest for 10 minutes.
- Heat oil in a small wok or pan with deep sides. I use a smaller wok, to avoid using up too much oil. Pour enough oil, so that it reaches 3/4 the height of the stacked ‘sandwich’.
- Once hot, dip each ‘sandwich’ into the batter making sure you coat it all over.
- Place gently into the wok/pan so that the potato touches the bottom of the pan. This way, the potato will not slide off.
- Don’t stir once laid into the oil. Keep the oil at medium heat. The batter should not go brown to fast.
- Fry till puffed and golden. Flip over and fry the other side.
- Drain on paper towels. Serve with the Instant Chilli Sauce (below)
Instant Chilli Tomato Sauce:
- Add the onion, tomato, garlic and fresh chili to a small processor or grinder jar.
- Add 1/4 cup water and grind till an even consistency is achieved.
- Add chilli powder, coriander leaves, vinegar and grind once again.
- Lastly, add olive oil and salt and stir through.
Potato Egg Fritters (Bajji) with Instant Chilli Tomato Sauce
Notes:
- Soaking the potatoes in cold water overnight removes excess potato starch, which prevents potatoes from sticking together while frying and also helps to achieve maximum crispness.
- Leftover potato slices can be dipped in the batter and fried also.
- As with other flours, chickpea flour should also be stored in a sealed container to keep out moisture as well as insects. It normally has a shelf-life of about 6 months, and longer if you keep it in the fridge or freezer.
Key Ingredients: Potato, Boiled Egg, Chickpea flour, Seasoning, Oil.
EAT AND TELL!!! Let us know if you tried – Potato Egg Fritters (Bajji) with Instant Chilli Tomato Sauce
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